How do you roast a whole butternut squash Jamie Oliver?

Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.

Should I use oil or butter to fry an egg?

"When they are fried, it gives them a little toasted brown butter flavor, which only adds to the eggs," she says. "Butter also makes everything better!" Butter certainly works for fried eggs, but oil is the fat of choice for cooks who want a runny yolk with a satisfying crispy white.

How to jazz up fried eggs?

If you want to get even fancier, try sprinkling a touch of smoked paprika into the oil , the way Canal House recommends, as reported on Food52. Some chorizo or bacon fat is also a good idea.

Delicious squash daal with fried egg | Vegetable recipes

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Delicious squash daal

Special fried eggs & poppadoms

Vegetarianv

Special fried eggs & poppadoms

Vegetarianv

“Red split lentils are a brilliant source of nutrients, including iron, which we need for making blood cells to transport oxygen around the body, helping to prevent us from getting tired ”

Serves 2 + 6 leftover daal portions

Cooks In1 hour

DifficultyNot too tricky

Everyday Super FoodVegetablesBonfire night recipesIndianLentilSpinach

Nutrition per serving

Calories 239 12%
Fat 11.6g 17%
Saturates 2.5g 13%
Sugars 7.3g 8%
Salt 1g 17%
Protein 14.6g 29%
Carbs 22.3g 9%
Fibre 3.4g -

Of an adult's reference intake

recipe adapted from

Everyday Super Food

By Jamie Oliver

Buy the book

Watch the show

Ingredients

8 cloves of garlic
2 fresh red chillies
olive oil
3 teaspoons black mustard seeds
1 heaped teaspoon cumin seeds
1 handful of curry leaves
2 onions
1 x 5cm piece of ginger
1 bunch of fresh coriander , (30g)
½ a butternut squash , (600g)
500 g split red lentils
3 tablespoons natural yoghurt
1 lime
2 large free-range eggs
4 uncooked poppadoms
2 handfuls of baby spinach

Tap For Method

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recipe adapted from

Everyday Super Food

By Jamie Oliver

Buy the book

Watch the show

Tap For Ingredients

Method

Start by making a temper. Peel the garlic, then finely slice with the chillies, ideally 1mm thick on a mandolin (use the guard!).
Pour 2 tablespoons of oil into a large wide pan on a medium heat and add the mustard seeds, cumin seeds and curry leaves for 1 minute, then the garlic and chillies.
Stir so everything’s flat, moving regularly until crisp and lightly golden. With a slotted spoon, remove half the temper to a plate, taking the pan off the heat.
Peel the onions and ginger and finely chop with the coriander stalks, then chop the squash into 2cm cubes, leaving the skin on but discarding any seeds. Stir it all into the pan and return to a medium heat for 15 minutes to soften.
Stir in the lentils, then 1.5 litres of boiling water. Bring to the boil, then reduce to a gentle simmer and cover for 35 minutes, stirring occasionally.
Mash the squash into the daal, taste and season to perfection. Remove 6 portions, bag them up and, once completely cool, freeze for a rainy day when you’ll be really grateful it’s there, leaving the rest on a low heat to keep warm.
Blitz the coriander leaves, yoghurt, a pinch of sea salt and half the lime juice in a blender until smooth, then decant into a small bowl.
Reheat the reserved temper in a non-stick frying pan on a medium-low heat with 1 teaspoon of oil, then divide into two piles and crack an egg over each. Cover and leave to slowly fry on the bottom for 2 or 3 minutes, while they coddle on top.
One-by-one, puff up your dry poppadoms in the microwave for around 30 seconds each.
Top each portion of daal with a fried egg, and pop some spinach, dressing, poppadoms and a lime wedge on the side.

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recipe adapted from